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Faggots rolled from liver, wrapped once in caul fat and baked over the browned onions that become the gravy. Serves 4 | 25 min at 180 C Liver is rolled into balls, wrapped once in caul fat and baked over browned onions. The caul melts to a sheen of fat and the gravy is built from the same onions. Faggots are Black Country and south Wales food, sold hot over a butcher's counter long before anyone put them in a tin. Pig's liver is the traditional filling and still the cheapest thing in the case. Caul is the lacy membrane from around the stomach, and a butcher will order it in if it is not out on display; it arrives frozen or packed in salt, so rinse it and let it come to room temperature before you unfold it, because cold caul tears. INGREDIENTS (serves 4) - 500 g liver - 10 sheets caul fat - 4 onions - 500 ml stock METHOD 1. Roll the liver into balls, about 50 g each. 2. Wrap each ball once in a sheet of caul fat and twist the ends. 3. Cut the onions into rough rings and brown them in a pot. 4. Pack the faggots on the onions, touching all round. 5. Bake at 180 C for 25 minutes. 6. Add the stock to the onions and reduce to a thick gravy. 7. Pour the gravy over the faggots and serve steaming. One sheet of caul per faggot is enough. It melts as it bakes and holds each ball together. They keep three days in the fridge sitting in their gravy, and reheat in it without drying out. Peas and mash is the plate they belong on, and the gravy is the reason for both. Subscribe: https://www.youtube.com/channel/UCjqXVSaiVAIod0QYUTnK6Fw?sub_confirmation=1 More recipes: https://www.youtube.com/channel/UCjqXVSaiVAIod0QYUTnK6Fw/videos #Faggots #British #KitchenCatalog #OnionGravy

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